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Creamy Lemon Pasta with Tuna

This creamy lemon pasta with tuna recipe is great for springtime menus with fresh asparagus perfectly complementing the tuna, tomatoes, pasta, and sauce.



  • 1 (66.5 oz) can Chicken of the Sea® Chunk Light Tuna in Water, drained
  • 3 lbs. thin spaghetti
  • 6 Tbsp butter
  • ¼ c minced garlic
  • 3 pints heavy cream
  • 6 c Parmesan cheese
  • 2 Tbsp lemon zest
  • ½ c lemon juice
  • 1 ½ tsp salt
  • 1 ½ tsp white pepper
  • 4 pints sliced cherry tomatoes
  • 3 ¼ lbs asparagus spears cut into 1-2 inch pieces
  • 1/3 c olive oil
  • additional parmesan cheese
  • fresh ground pepper


  1. In a large pot over high heat bring about 2 ¼ gallons of water to a boil. Add the spaghetti and cook until noodles are tender. Strain and set aside.
  2. Melt the butter over medium heat, add the garlic cloves and cook until fragrant.
  3. While the sauce is cooking prepare the asparagus. Heat a lightly oiled griddle over medium heat. Add the asparagus and season with salt and pepper. Cook for 5-7 minutes until desired tenderness is achieved.
  4. Add the noodles to the sauce and stir until coated. Stir in the Chicken of the Sea® Chunk Light Tuna in Water. Top the pasta with sliced tomatoes and cooked asparagus. Serve warm.
  5. Top with additional parmesan cheese or fresh ground black pepper.

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